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Mexican Street Corn Chicken Chili Recipe

Mexican Street Corn Chicken Chili Recipe

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Experience the vibrant taste of our Mexican Street Corn Chicken Chili Recipe, a delightful fusion of creamy white chicken chili and the zesty flavors of Mexican street corn. This comforting dish is perfect for game days, family gatherings, or any cozy weeknight dinner. With its rich texture and a medley of spices balanced by sweet corn, each bite offers warmth and satisfaction. Easy to prepare in just about an hour, this chili is sure to impress everyone at your table.

Ingredients

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  • 2 teaspoons olive oil
  • 1 large sweet onion, peeled and chopped
  • 45 cloves garlic, minced
  • 1 large jalapeno, seeded and chopped
  • 1/3 cup chopped cilantro
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/41/2 teaspoon cayenne pepper
  • 4 cups chicken broth
  • 1 1/2 pounds boneless skinless chicken breast
  • 7 ounces chopped green chiles, mild or medium
  • 4 cups fresh corn, cut off the cob (about 45 cobs)
  • 2 cups sour cream
  • 1 cup shredded pepper jack cheese
  • 1 tablespoon cornstarch
  • Juice of 1 lime
  • Salt and pepper to taste
  • Possible garnishes: More cilantro or shredded cheese, avocado slices, lime wedges, or tortilla chips

Instructions

  1. In a large soup pot over medium heat, add olive oil and sauté chopped onions for 2–3 minutes. Add garlic, jalapeno, cilantro, cumin, oregano, and cayenne; sauté for another 2–3 minutes until softened.
  2. Pour in chicken broth with whole chicken breasts and chopped green chiles. Season with salt and pepper; bring to a boil then simmer for 20 minutes until chicken is cooked through.
  3. Cut fresh corn off the cobs while the chicken cooks.
  4. Remove chicken from the pot. Stir in fresh corn, shred the chicken into bite-sized pieces, then return it to the pot.
  5. Add sour cream and shredded cheese; stir rapidly while sprinkling cornstarch to thicken.
  6. Simmer for an additional 3–5 minutes until thickened; finish by squeezing lime juice before serving.

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